• 1/3 cup cream cheese
• 1/3 cup ricotta
• 1/4 cup extra virgin olive oil
• 2 crushed garlic cloves
• 2 cups backed fresh basil leaves
• 3 Tlbs. grated parmesan cheese
• 3 Tlbs. toasted pine nuts

 
This one can be done in a blender or food processor. Add the basil, pine nuts and garlic first. Whirl until minced, then add oil, parmesan, ricotta, and cream cheese. Process until just blended.

 Chimol is a traditional fresh sauce served in several Central American countries. This one has plenty of " Guatemalaness," and Larissa makes it at the veritable drop of a sombrero.
 

• 2 bunches of cilantro, minced
• 8-10 Roma tomatoes roasted on the grill
• Juice of 2 limes (use our lime squeezer)
• Mint leaves from two stems, minced
• Your choice of salt, to taste
• 1/4 large red onion, finely diced

 
Grill the tomatoes while you are chopping everything else. Put all ingredients in a bowl, add tomatoes and mash together thoroughly.
Serve with Carne Asada

 (Mr. Baudoni’s recipe)
 

• 2 handfuls of tender basil leaves
• 2 or 3 cloves of garlic
• 20 gr. pine nuts, a handful of pine nuts, 1-2 oz pine nuts (the ones from Sicily are preferable to the ones from China)
• a handful of grated Parmigiano
• a handful of grated Pecorino
• dash of sea salt
• extra virgin olive oil

 
Put the basil, garlic, salt and pine nuts into a mortar. Grind with pestle into a homogenous paste, adding a little Pecorino and Parmigiano as you grind. Add the olive oil, mixing well. Just before serving, add a spoonful of hot water to the pesto.

 (Mr. Baudoni’s recipe)
 

• 2 handfuls of tender basil leaves
• 2 or 3 cloves of garlic
• 20 gr. pine nuts, a handful of pine nuts, 1-2 oz pine nuts (the ones from Sicily are preferable to the ones from China)
• a handful of grated Parmigiano
• a handful of grated Pecorino
• dash of sea salt
• extra virgin olive oil

 
Put the basil, garlic, salt and pine nuts into a mortar. Grind with pestle into a homogenous paste, adding a little Pecorino and Parmigiano as you grind. Add the olive oil, mixing well. Just before serving, add a spoonful of hot water to the pesto.